And while I try to reserve the most delicious dessert treats for Fridays, I just couldn’t resist, but share this one today!

There is something about mini desserts, that makes me love them more than their larger versions. It is probably the fact that I can eat a lot of them in no time and not feel guilt, since they are “mini”.

The same with these chocolate cupcakes – I’ve made them many times before, but never in a mini cupcake tin. I also always paired them with one of “the best” cupcake frostings of all time – Prague Frosting.

And when I was thinking to make these cupcakes again recently, I knew I had to try them with a different frosting, preferably a healthier one.

I used my recipe for eggless chocolate cupcakes, baked them in a mini cupcake tin and topped with whipped coconut cream frosting. Absolutely no dairy in these, perfect for those who follow a vegan or dairy free diet.

Mini Chocolate Cupcakes With Coconut Cream Frosting

Perfect for a party, baby shower or a Birthday.

These mini chocolate cupcakes are so easy to make, you just need to keep a can of coconut milk in the fridge overnight, or just buy a can of coconut cream.

This is the first time I made coconut whipped cream, out of a can of chilled coconut milk and I really loved the taste and flavor.

Will be making coconut whipped cream again for another dessert pretty soon!

In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, don't over mix.

You can use a small cookie scoop, tablespoon or fill a piping bag with batter. Fill cupcake liners 2/3 full. Bake at 350 F for 14-15 minutes, until toothpick inserted comes out clean. Let them cool n the pan for 5 minutes, then transfer to a cooling rack to cool completely.

FOR THE WHIPPED COCONUT CREAM FROSTING:

Place a can of full fat coconut milk in the fridge overnight.

Flip can upside down and open. Drain liquid (reserve for another recipe).

Scoop the hardened cream out and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.

Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored.

Fill a piping bag with whipped cream and pipe it onto cupcakes.

Store in the fridge in an air-tight container for up to 3 days.

Recipe Notes

If using natural food coloring, do no sweeten whipped cream with raw sugar, because it most likely will not be dyed evenly.Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.

These cupcakes are the cutest ever! That whipped coconut cream frosting sounds incredible, Mira! I want all the cupcakes!

These cupcakes are so adorable, Mira! I love the pink frosting. I also love that they are vegan. I’m sure the chocolatey flavor gets a huge boost from the espresso you add there so we won’t even miss the dairy! Pinning!

I’m blown away by that frosting, Mira! It looks so delicious and I can’t believe it’s made with coconut!!

Oh these are so sweet Mira and there’s so many things I love about these sweet little cuppies. From the flavors (espresso and chocolate = yes please!), coconut whip, to the hint of natural pink food coloring! YaY! Plus their mini, so that means one can have more, right? Thank you for this Mira!!

so glad you like them Traci!!!

Love that these are vegan 🙂 The coconut whipped cream frosting looks SO good!I have been trying to make coconut whipped cream but haven’t had much success because I’m always impatient about keeping it in the fridge. So I’ve had a can in the fridge for quite some while now and this would be a perfect use for it!

I know Karishma! There should be no Guar Gum listed as an ingredient, for a thicker whipped cream. Thanks!

Those are too cute Mira! I love mini desserts too, way less guilt, and oh so cute! That frosting looks amazing, I’ve never tried coconut whipped cream either, but it’s on my list of things I want to try soon!

I liked that you used coconut cream to make frosting! good one, Mira! pinning!

THANKS SAVITA!

Totally agree – there’s something about a dessert in mini form. I’m intrigued by the coconut whipped cream – I’ve never had this, but it sounds wonderful. I love how you always come up with creative ways to keep things delicious and healthy!

These are SO cute, Mira!! OMG I am in love with them!! I love the pretty pink frosting on top and that they are VEGAN!! Yay!! Pinned to the “vegan community” board!! Have a great weekend 🙂

Yaaay! You’ve discovered coconut cream! Don’t you just LOVE it?! It’s seriously my new favorite pantry ingredient! I am pretty much in love with these adorable chocolate cupcakes and your piping is just so pretty! Pinning these beauties. 🙂

Thanks so much Sarah! Yeah, I love coconut cream now! Thanks for pinning!

This weekend we are to have 2 days with highs in the 60’s and I think I need these mini cupcakes to celebrate! You are indeed right – desserts are more delicious in their mini form! I love coconut whip cream – you did a wonderful job pairing it with these gorgeous mini chocolate cupcakes.

They look so pretty, and they might be so delicious!

Your photos & your blog looks prettier day by day.

Thanks so much Regina! You are so Nice!

Wow, these look just as good as non-vegan chocolate cupcakes would! It’s so great that there are so many amazing alternatives to dairy nowadays. I also really like the mini-size as normal cupcakes can sometimes be a little overwhelming with all the frosting on them ^.^

Has anyone made these?! I can see for myself they are cute and look good…but how did they come out?
My pet peeve is when all the comments are about how they look…but nothing about how they turned out!
Sorry…just would love some helpful comments.